Baked Salmon Skin

10. November, 2009

Yes really, baked salmon skin!!! You might think that I have gone absolutely mad but bear with me. I can promise you that once you taste this, you won't ever throw out salmon skin again. Baked salmon skin can be used in salads, as a snack and inside sushi rolls (which is how I most often use it). Whenever I buy salmon at the fish mongers, I ask for them to skin the fish and place the skin in a separate bag. I then take it home and work the magic. Salmon skin is very healthy and I love the idea of using the whole produce, both the skin and the fish so nothing goes to waste. In Iceland there are several designers that make things out of salmon skin as it is very strong material. You can buy stuff like wallets, bags and even clothes. I prefer to eat it however! I got this recipe from Elín, my sister in law who got the recipe from a Canadian sushi master. I dare you to serve this at your next dinner party and ask the dinner guests what they think they are eating, they will never guess. Note that the instructions seem very complicated but they are not really, I have just broken them down into many steps to make it as easy as possible to prepare.

After 30 minutes check that the skin is baked. It should feel crisp and not soft. If the skin is still soft or oily/wet, bake for a further 5-10 minutes. Be careful to check several times during these 5-10 minutes as the skin will be ruined if it burns.

Once the skin is crisp and dry, turn off the oven and allow the skin to cool completely.

When ready, you should be able to hold the skin vertically without it falling over to the side.

By now the skin should break easily. Break into several little pieces.

Serve as a snack or as a topping for salads. I also use small pieces inside maki rolls for sushi and it is absolutely delicious.

Tips

You can use soy sauce instead of tamari sauce (note: contains wheat).

You can omit the sesame oil if you are allergic and use coconut oil or sunflower oil instead.